re: Smokers and not the tabacco type

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Do you think that is what OP is interested in?

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i think he asked about smokers.. I think you're the one that said most of the bobbyq boys on alot of the competitions were using eggs?

I have a big Landmann propane smoker. Very well built. Cooks good. The only problem I've seen with electric smokers are getting the temp up with it loaded up with meat. The one have is difficult to move in and out of my shed by myself. I purchased a Primo XL about a year 1/2 ago and never use my propane smoker anymore. I'm interested in selling the Landmann if anyone is interested. It's in very good shape and has a very large cooking area.

If you wanna arm wrestle over this....come at me.

my legs are stronger..

btw, the one I'm building, the size of a telephone booth is gonna have about $300, not quite $10,000 and will be able to smoke 2 whole hams, a brisket and about 30 lbs of sausage at one time... I'll sell it to ya for $9500. win/win

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For $2,300 I would hope so.

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The base model has the same temp control. Bigpoppa won the American Royal Invitational using the 2 star. Competition cookers really frown on it because it is so easy to control the temp. They feel that it is not fair to use.

I do use my Egg as a smoker because it's all I've got but I'd love one of these... Jambo backyard model

I've got an egg and I love it but I cook on it. I guess there is no love for my Traegar pellet smoker which I use for smoking and it works much better than my egg.

And I've been to many BBQ competitions and I don't recall anyone using a green egg.

But I also saw a post the other day on the food board about someone's friend who won Memphis in May with his ribs wrapped in foil and I know damn good and well this isn't true. Those boys would run that arse out of town faster than uncle bens rice at the jambalaya festival.

I bought one from academy that has a drop box. No propane or anything, just load the wood, torch it and let er go. I admit that I have not mastered the temp control like a BGE does, but will do one day. I usually smoke 3-4 times a year. I grill steaks on it a lot with charcoal.

All offer some advantages and disadvantages...

I have a Lang offset competition smoker, a Bradley electric and recently got a Primo XL.

The offsets are good but not all created equally. The best use the reverse offset where the firebox isn't directly opened to the meat. The big advantage is capacity. The drawback is they consume lots of fuel and require more attention from the user. You should expect to tend the fire about every hour.

The Bradley electric is great. The electric thermostat takes care of maintaining heat and the pellets/pucks do a great job giving smokey flavor. The big drawback is capacity if you are feeding a large group plus briskets don't fit in very easily unless they are cut to size. The big plus is that you set it and forget it.

The Primo and other Kamados offer nearly as effortless temperature control as the electric but capacity remains an issue. You do gain versatility because they double as a grill.

If your cooking for family I'd go electric or Kamado. If you plan on serious quantity you really have no choice but the offset.

I'm with you... The egg does a good job but its just not quite the same as a nice offset smoker, etc